Homemade red bean paste

Overview

It has been half a year since I entered the world of gourmet food. I have learned a lot here and have always wanted to publish my own works like the masters. This red oil bean curd is a commonly used condiment for cooking at my house. The preparation method is simple and the ingredients are common. This is what my uncles learned when they came to my house from Sichuan (they cooked at my house for a week, and I was full every day). Since I learned how to make douban, my colleagues will come to my house to get some. They make it cleanly and the ingredients are really free of additives.

Tags

• pickles with soy sauce
• quick dishes
• homemade ingredients
• dried broad beans
• dried red chili pepper
• liquor
• salt

Ingredients

Steps

1. 1 Prepare required materials.

   

2. 2 Soak broad beans in boiling water.

   

3. 3 Peel the soaked broad beans

   

4. 4 Steam the watercress in a steamer until cooked (about 20 minutes).

   

5. 5 Cool slightly and chop into pieces.

   

6. 6 Pour white wine to cover the watercress and soak for two days. If there is sunlight, cover it with gauze and dry it in the sun (don't oversun it, I dried the wine when I made it for the first time).

   

7. 7 Two days later, remove the stems of the prepared dried chili peppers and wash them. Boil the water in the pot, put the chili peppers into the pot and cook for a few minutes, then take them out.

   

8. 8 Crush the cooked chilies in a blender.

   

9. 9 Stir the crushed chilies, watercress (and the white wine inside), and salt together.

   

10. 10 Put the mixed sauce into a container, pour in rapeseed oil, and cover the watercress. It will taste better after half a month.

    

11. 11 This is what I made last time and there is only a little left.